Potato Salad

Perfect for the summer, this scrumptious potato salad can satisfy anyone's appetite at lunch.

Yields:	1 servings
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Ingredients

8	each	potatoes
1	each	celery	stick, diced
2	each	egg	hard boiled, sliced
1	each	onion	minced
1	tablespoon	parsley leaves	minced
2	each	egg	well beaten
1	cup	sugar
1/2	cup	vinegar	diluted with water, next ingredient
1/2	cup	water	cold
4	teaspoons	dry mustard
2	teaspoons	salt
4	teaspoons	black pepper
4	slices	bacon	diced

Directions

Boil potatoes in their jackets. When soft, peel and dice. Add the celery, sliced hard cooked eggs and onion. Fry bacon in skillet until crisp and brown. Beat the eggs, add the sugar, spices and vinegar and water. Mix well. Pour egg mixture into the hot bacon and fat and stir until mixture thickens (about 10 minutes). Pour over the potato mixture and mix lightly. Let stand in cold place several hours before serving.

Pennsylvania Dutch 1936.

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